Pacchi mirapakaya karam
|By : Radha Pingali|
|Good with rice. Krishna district special!|
|Green chillies : 200 gms|
Kothimeera : 1 bunch(100 gms)
Chintha pandu : 1 big lemon size (soaked in hot water)
Oil : 1/2 cup
Salt to taste
Avalu : 1 tsp
Menthulu : 1 tsp
Jeela karra : 1 tsp
Inguva :1 pinch
|Heat oil in a pan and cook green chillies until soft. Remove from the stove and add kothimera to the hot chillies. Keep it aside to cool. Grind coarsely the cooked chillies, soaked tamrind, oil fried popu and salt. |
Add water if necessary to make it smooth.
Use oil and salt liberally. Finaly add smile and enjoy.
Tip: This chutney goes very well with tiffins when sugar and milk are added and made loose.
|Storage Time & Location:||upto a month if refregirated|
|Category:||Chutnies - Vegitarian|